Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Strawberry and Raspberry Jams
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- one pound of sugar for the strawberries
- twelve ounces for the raspberries
- for each pint of pulp
Method
Rub the berries through a sieve.
Boil with sugar until they begin to jelly and adhere to the skimmer.
Fill into glasses, cool, and cover with brandied paper.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 2. The excerpt below is the record exactly as published.
STRAWBERRY AND RASPBERRY JAMS Rub the berries through a sieve. Take one pound of sugar for the strawberries, and twelve ounces for the raspberries, for each pint of pulp
Cook this with the app: pantry check, scaling, and the assistant.